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Roasting
When roasting, use the Fan grill( ), Conventional heat ( ) modes,
or Speed roast( )mode. When using the Speed roast ( ) mode,
the cooking time at the same temperature is reduced by 20% in
comparison with the Fan grill function and the convection fan will cycle
on and off.
TIP:
• Use heat resistant dishes when roasting (follow manufacturer’s
instructions).
• Stainless steel roasting pans are only of limited use, as they reflect the
heat to a very large extent.
• When using dishes with plastic handles, ensure that the handles are
heat resistant (follow manufacturer’s instructions).
• Large items for roasting or a number of items can be placed directly
on the deep pan or on the wire grille above the deep pan (e.g. turkey,
goose, 3~4 chickens, 3~4 knuckles of veal).
• Lean meat should be roasted in a roasting tray with a lid (e.g. veal,
braised beef, deep frozen meat). This keeps the juices in the meat.
• For cooking crispy crusts or bacon, a casserole dish with no lid should
be used (e.g. pork, minced meat, lamb, mutton, duck, knuckle of veal,
chicken, poultry meat, roast beef, fillet of beef, game birds).
TIP:
• Clean the oven as soon as possible after use if you are roasting in an
open-topped tin or dish. It is easier to remove fat splashes when the
oven is still warm, without using the pyrolytic self cleaning function.
Warning:
Allow the oven to cool down enough to ensure there is
no risk of burning yourself.
